Preparation method of fermented sour soybean milk

Abstract

The invention discloses a preparation method of fermented sour soybean milk. The method comprises the following operating steps: (1) soaking soybeans by using an alkaline solution at 80-90 DEG C, coarsely grinding and separating; (2) adding 0.5-3.0% of malt or a product containing the malt, intermittently stirring at 20-70 DEG C for 1-4 hours, and stirring once at an interval of 10-20 minutes; (3) taking 75-85% of soy milk according to the weight percent, adding milk, saccharose and a carrageenan composite stabilizer, blending, homogenizing, sterilizing and cooling at 20-43 DEG C; (4) adding 3-5% of mixed bacteria of lactic streptococci and lactobacillus bulgaricus according to the mass percent, fertilizing at 20-43 DEG C for 3-6 hours, so as to obtain the product. The sour soybean milk obtained by the method is free of fishy smell, free of swill taste, and fresh in taste, has strong fermented flavor, contains soy protein and unique bioactive substances, and contains a lot of biodiasmin, so that growth of harmful bacteria in a human intestinal tract can be inhibited, and digestion and absorption of the human body on nutrient substances such as protein are facilitated. Therefore, the fermented sour soybean milk is an ideal healthy and nutritional food.

Description

technical field [0001] The invention relates to a method for preparing soybean products, in particular to a method for preparing fermented soy milk. Background technique [0002] Soybean milk is an instant solid beverage made of high-quality soybeans and milk as the main raw materials and refined by advanced vacuum drying technology. It makes full use of animal and plant protein resources, applies the principle of animal and plant protein complementarity to effectively match the two, increases protein titer and biological value, contains a variety of vitamins and minerals, and has high nutritional value. Most of the products are in the form of light yellow solid powder, which can be dissolved quickly when brewed with warm water. At present, there are many varieties of soybean milk sold in the market, the price is reasonable, and it is convenient to eat, so it is very popular among consumers. According to analysis, soy milk is rich in nutrients, especially rich in protein a...

AI Technical Summary

Problems solved by technology

[0003] At present, the fermented milk in the market is mainly yoghurt, but many consumers have a soft spot for soybeans that are rich in protein and contain unique bioactive substances such as soybean isoflavones, saponins, polypeptides, etc. out of health pursuits. I like to choose fermented soy milk, but the sour milk on the market is difficult to accept because it cannot overcome the smell of beany and swill

In order to overcome the defects, most yogurt milks are covered by adding fruit juice or essence, but the effect is not satisfactory